Sweet and Sour Chicken

Ingredients:

For the chicken:

• 2-3 lbs boneless skinless chicken breasts
• 2 eggs beaten
• 1 cup crushed pork rinds (or ½ cup coconut flour)
• ½ cup almond flour
• ⅓ cup Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp coconut oil
• 1 tsp salt
• 1 tsp black pepper

For the sauce:

• ½ cup erythritol
• ½ cup rice vinegar
• 4 tbsp reduced sugar ketchup
• 1 tbsp coconut aminos
• 1 tsp garlic powder

Instructions:

Cube the chicken into 1” chunks. In a food processor, combine pork rinds, Parmesan cheese and almond flour and grind. If you aren’t using pork rinds, just combine the almond flour, coconut flour and Parmesan cheese in a bowl. Next, mix the chicken in the egg wash and dip each piece individually in the flour mixture and set on a plate. Heat the coconut and olive oil in a iron skillet over medium-high heat. Add the chicken in several small batches and cook. Flip the chicken over to ensure even cooking and a crispy exterior. In the meantime, combine all of the sauce ingredients in a small saucepan over medium heat and whisk until it reduces into a thicker sauce. Once the chicken is cooked, remove it from the pan and place in a bowl. Pour the sauce over the chicken and mix well. Serve with cauliflower rice or by itself.

Macros (for .6 lbs of chicken): 259 calories, 17.8g fat, 2.8g carbs, 27.2g protein, .6g fiber